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Method

In a small bowl, mix together sesame oil and soy sauce until well blended.

Place salmon on a sheet of foil.

Brush tops of fillets with soy mixture.

Place salmon on foil over heat.

Close lid (open vents if using a charcoal grill) and cook until salmon is no longer translucent but still moist-looking in center (cut to test), about 15-20 minutes.

While salmon cooks, whisk together cream and wasabi to taste in a small frying pan over medium high heat. Bring to a boil and whisk until very thick and reduced to 1/3-1/2 cup.

Keep warm.

When salmon is done, slide a spatula between skin and meat and transfer fillets to a serving platter, leaving skin on foil.

Drizzle salmon to taste with wasabi cream and serve immediately.

What to do with Wasabi: Prepared wasabi paste will keep in the refrigerator for several months. Try whisking it into mayonnaise for a zesty sandwich spread or blending it into vinaigrette to toss with crunchy shredded cabbage for an Asian-inspired coleslaw.